I know…shocking!  I have a recipe to share!

I have made this twice now, and it was super yummy both times.  You can choose to do it a few different ways, and just use what you have on on hand.  This is a great Fall side-dish when the squash are plentiful at the grocery stores and food stands.

The first time I made it, I used crumbled bacon, Gruyere cheese and acorn squash.  That worked mighty nicely, too.

This time I used a Hungarian salami, mozzarella and a seasonal cheese, and then carnival squash.  Again…yum!  I used it as a side dish to pork tenderloin with a Cabernet Sauvignon butter sauce and balsamic brussel sprouts.  Just a regular Wednesday night dinner. 😉

Oh, and we had wine with it.  That always makes things better, too.

When baking this dish, I finally broke out my stoneware deep dish baker that I bought from Pampered Chef a few years ago.  Seriously, never used it, and it still had the instructions inside.  You can use anything that has a cover, though.

First, chop up the bread into cubes.

Then, chop up the cheese into cubes.

Then, chop up the salami into cubes.

Mix them all together in a bowl.  Set aside.

Now cut the squash in half and clean out the seeds.  Once the cavities are cleaned out, stuff with the stuffing mixture and place in the baking dish.  I had a bit too much stuffing, so I really squeezed it into the cavities.

Now pour some cream over the top.  This is really naughty!  Just wet it down a little, so not tooooo naughty.

Bake and then you have this!

Recipe:
2 baking squash (carnival, acorn, butternut, buttercup, etc.)
1 bread roll or 4 slices bread (enough to make about a cup or so of bread cubes)
2/3 cup cubed cheese (gruyere, mozzarella, sharp cheddar, gouda, etc.)
1/2 cup bacon or salami, cubed or crumbled
cream

Turn the oven to 400 degrees.  Cube up the bread, salami and cheese.  Mix together.  Wash the exterior of the squash, cut in half and clean out the cavities of the seeds.  Divide the stuffing amongst the squash and push as much stuffing into the cavities as you can fit.  Some squash have more room, so less pushing is needed.  Pour a little cream over the top to wet the stuffing.  Bake for 45 minutes-1 hour in a covered baking dish.  Take out when squash is done.  Depending on the cavity size you can adjust the stuffing amounts.  It is pretty simple to add more or less to fit the situation.